Parmesan Herb Muffins
Description
These Parmesan Herb Muffins are the ultimate savory comfort food, combining the rich, nutty flavor of sharp Parmesan cheese with the earthy aroma of fresh sage and parsley. Made with a tender buttermilk batter, they bake up golden brown with a soft, moist crumb that holds together perfectly. They are incredibly versatile, serving as an excellent side to soups and stews, a hearty addition to brunch spreads, or a satisfying snack on their own. The simplicity of the ingredient list makes this recipe accessible for any cook, while the bold flavors make it feel gourmet. Whether you are feeding a crowd or just looking for a quick homemade bread alternative, these muffins deliver consistent, delicious results every time.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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Grease the bottoms of 12 muffin-pan cups or line them with paper baking cups.
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In a large bowl, combine flour, sugar, baking powder, baking soda, sage, parsley, and Parmesan cheese; blend well.
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Add buttermilk, melted butter, and egg to the dry ingredients.
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Stir just until the dry ingredients are moistened; do not overmix.
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Fill prepared muffin cups 2/3 full.
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Bake at 400ðF (204ðC) for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
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Serve hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1188.6kcal
- % Daily Value *
- Total Fat 79.5g123%
- Saturated Fat 45.3g227%
- Cholesterol 267.7mg90%
- Sodium 1163.5mg49%
- Total Carbohydrate 97.0g33%
- Dietary Fiber 3.5g15%
- Sugars 4.6g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Directions: Prepare muffin batter as directed above. Using a 6-cup microwave-safe muffin pan, line each cup with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle the top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes, or until a toothpick inserted in the center comes out clean, rotating the pan 1/2 turn halfway through baking. Remove muffins from the pan and immediately discard the outer baking cups. Cool for 1 minute on a wire rack before serving. Repeat with remaining batter.
Ingredient Substitutions: If you do not have buttermilk, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to it. Let it sit for 5 minutes before using.
Storage: These muffins can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months.
